The history of this snack is very long, and the categories are also more numerous, the protein content in the duck neck is higher than other meats, while the carbohydrate content is just right, so its consumption can play a nourishing effect on the body, the duck neck belongs to the cold food, rich in a lot of nicotinic acid, which can protect the heart, so what are the practice of the best flavor duck neck and ingredients?

First, the practice and ingredients of the absolute flavor of the duck neck what? Duck neck 2-3 pounds of washing, washing with a little white vinegar rubbing. With 17-20 grams of salt, 60-90 grams of cooking wine, 2 heels of green onions, 40-60 grams of ginger, 40 grams of dried chili peppers, 2-5 grams of ethyl maltol, about 5 grams of white wine, marinate in the refrigerator for two hours to be used.

Second, seasoning: 100 grams of refined salt, 25 grams of monosodium glutamate, 25 grams of chicken essence, 30 grams of cooking wine. Ethyl malt phenol 4 grams, 5 grams of meat treasure king, 15 grams of special fresh pigment, 10 grams of brown sugar cubes, 5-10 grams of duck bully, 5-8 grams of oyster sauce, 4-8 grams of steamed fish drum oil, 20 grams of dark soy sauce. Fresh soup method: add 15 pounds of water, add 10-2 scallions, ginger moderate pat, pepper 1 gram, cooking wine moderate. Large fire boil, then turn small fire, cook to only 10 pounds of water can be.

Third, brine production: 300 grams of oil in the pot, medium heat until hot, add cut dried chili peppers, spicy chili 50-60 grams, not spicy chili pepper 30-40 grams, 40-60 grams of ginger, salt, pepper grains 80 grams, stir-frying out of the aroma of cooled sandbags, put into the soup (15 pounds), plus spice packets, red currant rice, turn on the heat to the whole brine soup roll, turn on the heat for 1 hour. Turn off the fire to soak for 1.5 hours, the flavor is overflowing, the brine can be. Put the duck neck into the brine, cook over low heat for 30 minutes, duck claws for 15-20 minutes, duck bones for 20-25 minutes, duck intestines for 5-10 minutes.

The finished product brush oil production: materials: salad oil 50 grams, through the bone aromatizer 2 grams, 4 grams of chicken powder, monosodium glutamate (MSG) 3 grams of chili powder 3 grams of ginger foam 3 grams of pepper 2 grams of pepper, the best duck paste (or duck king cream 10 grams of) production steps: the salad oil burned to 7 maturity, add ginger and garlic stir-fried and fish out of the oil temperature to be cooled to 5 maturity when the put chili powder, through the bone aromatizer, chicken powder, MSG, pepper powder for Seasoning. After cooling, put the best duck paste (or duck king balm 10 grams). Make the oil brush brine good (cool) meat products can be).